Spring Garlic, Pea, and Potato Spanish Tortilla
 
Prep time
Cook time
Total time
 
Tortilla Espanole
Recipe By:
: Breakfast, Lunch, Dinner
Serves: 4 servings
Ingredients
  • 4 tablespoons extra-virgin olive oil
  • 3 large Yukon Gold potatoes, thinly sliced, ⅛-inch thick, crosswise
  • 2 large shallots, sliced, ⅛-inch thick, crosswise
  • 5 Spring garlic, thinly sliced, 6 cloves roasted garlic, or 3 scallions
  • ½ teaspoon salt, divided
  • ½ teaspoon Aleppo dried red pepper, divided
  • ¼ teaspoon freshly ground black pepper, divided
  • 1 cup fresh or frozen peas
  • 8 eggs, from pastured chickens, lightly beaten
  • 4 ounces Manchego cheese, grated
Instructions
  1. Preheat oven to 425 F with the rack placed in the upper third position.
  2. Place the oil, potatoes, shallots, Spring garlic, ¼ teaspoon salt, ¼ teaspoon Aleppo pepper, and ⅛ teaspoon black pepper in a 12-inch skillet and simmer, covered over medium heat. Turn every five minutes. Cook until the potatoes are tender.
  3. Add the peas, cover and cook an additional 3 minutes.
  4. Add eggs, the remaining salt, two pepper, and cheese.
  5. Place the skillet in the oven and bake for 15 to 20 minutes, until the center is set and cooked through. Remove from the oven and allow the tortilla to sit for 5 minutes, Serve hot or at room temperature.
Notes
No skillets with plastic handles!
Recipe by The Gardener Cook at https://www.thegardenercook.com/spring-garlic-pea-potato-spanish-tortilla/